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Lemongrass Shrimp on Toast

For his elegant hors d'oeuvres, Zang Toi marinates shrimp in a spicy coconut-milk mixture, then serves them on toast squares moistened with a little creme fraiche.


slideshow  More Delicious Shrimp Dishes


  • Total Time:
  • Servings: 6

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  • 8 macadamia nuts, chopped
  • 3 medium shallots, chopped
  • 3 garlic cloves, chopped
  • 2 small dried red chiles, crushed
  • 2 tablespoons minced fresh lemongrass bulb
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sugar
  • 1/2 cup unsweetened coconut milk
  • 1 teaspoon freshly ground pepper
  • Kosher salt
  • 1 pound medium shrimp, shelled and deveined
  • 2 tablespoons vegetable oil
  • 6 thin slices of white sandwich bread—crusts removed, toasted and cut into 4 squares each
  • 1/2 cup crème fraîche
  • Cilantro leaves, for garnish


  1. In a mini processor, puree the nuts, shallots, garlic, chiles, lemongrass, ginger, lime juice and sugar. Transfer the paste to a bowl and stir in the coconut milk, pepper and 1/2 teaspoon of salt. Add the shrimp and turn to coat with the marinade. Cover and refrigerate for at least 4 hours or overnight.
  2. In a nonstick skillet, heat the oil. Add the shrimp and season with salt. Cook over moderately high heat until the shrimp are golden and just cooked through, 3 minutes. Spread each toast with crème fraîche and top with a shrimp. Garnish with cilantro and serve.
Contributed By Photo © Michael Turek Published January 2011

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